Wednesday, January 10, 2018

Week 2: Honey-Mustard Chicken

The Recipe
2-3 chicken breasts cut in halves (~450g)
Juice from 1 lemon (~3 tbsp)
5 tsp mustard
5 tsp honey
1 tbsp butter
5-6 tbsp breadcrumbs
Salt, pepper
Oregano, thyme, curry, paprika, garlic powder, chili, basil

Turn on the oven to 200C. Put the butter in an ovenproof dish and put it into the heating oven to melt the butter and coat the dish.

In one bowl mix lemon juice, mustard and honey. In another mix breadcrumbs, salt, pepper and all spices (a dash of each).

Coat the chicken in the mustard mixture and then in the breadcrumb mixture. Place it in the ovenproof dish.

Cook until done - about 25 minutes - turning it over half-way through.

Serve with rice, asparagus and green beans.

The Verdict
Really good! The chicken was nice and moist, and I loved the taste. It was a bit heavy on the mustard, but nothing too bad. Definitely something I'll make again.

Monday, January 8, 2018

Week 1: Stuffed Bell Peppers

The Recipe
3 large bell peppers
200g fresh breadcrumbs
A bit of milk
1 tbsp capers
6 olives, chopped
2 large tomatoes
2 cloves garlic
fresh basil (~12 leaves)
a handful rocket salad (~35g)
125g bacon
2 tbsp olive oil
Salt and pepper
2 tbsp stale breadcrumbs (a.k.a. rasp in Danish)
6 slices of cheese

Preheat the oven to 180C. Cut the bell peppers into halves and remove the stems. Put them into an ovenproof dish.

In a pan, cook bacon and garlic until done. Put aside.

Meanwhile, put the tomatoes in a bowl, pour boiling water over them and leave for 5-10 minutes until the skin starts to curl. Remove skin and chop the rest, removing the seeds. Cut basil and rocket salad coarsely.

Put the fresh breadcrumbs in a second bowl and add just enough milk that the crumbs can incorporate it all. THIS IS LESS THAN YOU THINK! I think I ended up using less than 1dl. Just add a bit at a time until it's clear that it can't take more. Mix the bread with capers, olives, tomatoes, basil, rocket and the cooked bacon and garlic. Add half the olive oil, salt and pepper.

Stuff the peppers with the mix, add a bit of stale breadcrumbs to each and sprinkle with the rest of the olive oil. Put a slice of cheese on top of each and cook for about 30 minutes.

Serve with a nice salad.

The Verdict
I really liked the way it tasted, but the texture was WEIRD!!! The breadcrumbs didn't really work for me, and I think I'll substitute them with mince of some sort if I am to make this again. The capers and olives worked REALLY well, but there wasn't nearly enough of either.

In the end, I'll probably never make this again as-is, but might use it for inspiration.

Monday, December 18, 2017

Week 50: Crock Pot Chicken Indonesian

The Recipe
500g chicken breast, sliced in half
1 tbsp soy sauce
2 cloves garlic, pressed
½ tsp ginger
1 tsp sesame oil
a dash of chili
1/4 cup peanut butter (NO! Far too much! 1tbsp at most!)

Mix together soy sauce, garlic, ginger, sesame oil and chili. Place chicken in the crock-pot and pour sauce on top. Cover and cook on LOW for 6-7 hours. Add peanut butter and stir until melted.

Serve with rice and a nice salad.

The Verdict
This smelled absolutely AMAZING while it was cooking, so I was already inclined to like it even before tasting it :-D Unfortunately, as mentioned, the sauce-to-peanut butter ratio was way off, and there was no way all the peanut butter would be incorporated in the sauce. You should either put it in way earlier or stick to just 1 tbsp. (Also, I think there was too little sauce in general. Would probably be fine to go with 50%-100% extra of the other things).

That said, it tasted as good as it had smelled while cooking. We finished everything, and I could definitely see myself making this again another time!

Tuesday, September 19, 2017

Week 38: Sweet Chili Chicken Salad

The Recipe
Sweet Chili Dressing
1 dl sweet chili sauce
1/2 dl coconut milk
2 tbsp soy sauce
juice of 1 lime
1 tbsp peanut butter
2 cloves garlic, finely chopped
1 tsp ginger

350g chicken, sliced
4 cups lettuce, sliced
2 cups bean sprouts
1 bell pepper, sliced thinly
3-4 carrots, sliced thinly
1/2 cucumber, sliced
basil to taste, torn (optional)

For the dressing - mix all ingredients together in a pot over medium heat until the peanut butter is melted completely and the sauce has come to a very slight simmer. Take off the heat and pour half into a separate container and put in the fridge for at least half an hour.

Pour the rest of the dressing into a bowl and marinade the chicken for at least half an hour.

Once the time's up, cook the chicken in a pan over medium-high heat until it shreds easily. Toss chicken with the rest of the ingredients of the salad. Serve with the chilled dressing.

The Verdict
I only had iceberg lettuce which was strangely bland. It used to be my go-to, but I've recently branched out and have obviously gotten spoiled ;)

But despite the mediocre lettuce I still LOVED this salad! The salad was pretty standard, but the sweet chili dressing turned it into this really delicious dish. I'll definitely have to make that again for other things as well... actually, it might work well for chicken satay... will have to experiment with that.

Wednesday, September 13, 2017

Week 37: Chicken Parmesan

The Recipe
450g chicken breast cut into quarters
1dl bread crumbs
1/2dl shredded parmesan cheese
1/2tsp each of basil, thyme, oregano, paprika, salt and pepper
1 egg
1 jar (~400g) pasta sauce
200g mozzarella cheese

In a bowl, mix bread crumbs, parmesan cheese and all spises.
In a separate bowl, whip the egg with a fork.
Dip the chicken into egg and then bread crumb mixture, making sure to coat thoroughly.

Spread some oil into the bottom of the crockpot. Place chicken in crockpot and put slices of mozzarella cheese on top. Cover with the jar of pasta sauce.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4.

Serve with penne pasta and a nice salad.

The Verdict
Quite good. The chicken was nice and moist and the seasoning worked nicely. It definitely lacked some vegetables though, but when mixed with the salad it turned out really nice, so probably something I'll make again.

Monday, August 14, 2017

Week 33: Chicken Fajita Nachos

The Recipe
450gr boneless, skinless chicken breasts, sliced thinly
2 tsp salt
1 tsp pepper
1.5 tsp chili powder (too much - next time probably only ½-1)
2 tsp garlic powder
2 tsp cumin
3 tbsp oil - divided
1 onion, halved and sliced
4 cloves garlic, sliced
3 bell peppers, sliced
Juice of 1 lime
1 bag of tortilla chips
3 cups cheese

Optional Toppings:
Sour cream

Preheat the oven to 180C.

In a bowl, mix salt, pepper, chili powder, garlic powder and cumin. Add chicken and mix until evenly coated. Heat half the oil in a pan and cook chicken until brown. Cook the chicken in batches to avoid boiling it instead. Transfer to a bowl and add lime juice. Heat the rest of the old and cook onion for a few minutes. Add garlic and peppers and cool until the peppers have softened slightly. In a (deep!) oven-proof dish add half the chips, half the chicken, half the onion and pepper mix and half the cheese. Repeat with the remaining ingredients.

Bake for about 15 minutes, until the cheese has melted.

Serve with a nice salad.

The Verdict
The chicken ended up being a tad too spicy - I probably should have used only ½-1tsp chili instead of 1.5. And as it doesn't have many vegetables in itself, it tasted a lot better when I added the salad. I liked it well enough, but it wasn't an instant favourite.

Monday, August 7, 2017

Week 32: Baked Chicken Fries

The Recipe
(serves 2)

2 boneless, skinless chicken breasts (about 450g)
1 cup bread crumbs
1 cup flour
1-2 eggs, beaten
1 tsp salt
1/2 tsp each of garlic powder, onion powder, paprika, basil, oregano, pepper

Preheat the oven to 190C.
Slice the chicken breast in half length-wise, and cut in thin stripes about 5-10mm in thickness.
Season bread crumbs with salt and spices.
Dredge chicken through first flour, then egg, then bread crumbs.
Place on a baking sheet lined with parchment paper and bake for 20 minutes, turning them half-way.

Serve with dippings of your choice, french fries and a nice salad.

The Verdict
I served this with french fries and a salad. Really yummy :-) The chicken wasn't dry at all, and the seasoning tasted great. For dips we used ketchup, french fry sauce, chili mayo and sweet chili sauce. The chili mayo and french fry sauce worked the best.

Definitely something I'll make again. Even DH approved.